Pan Roasted Herbed Fingerling Potatoes

Out of all the potato varieties, fingerling is my favorite! I love the shape and the creamy texture. I make them every chance I get. I do love french fries- even better- are chips (that’s what they are called in England). I love chips because they are thicker and I get more potato per chip! I don’t get to eat chips/fries very often because of the health issue. Although anytime I am at our local Irish Pub, I have to indulge in the Dublin burger and chips, absolutely delicious!
I digress- my point was- try fingerling potatoes, they are easy to work with. I like to make some kind of a potato dish with pork chops or any other roast I am making and usually go for the oven or pan roasted variety- it reminds me of french fries or chips! I added whole garlic cloves in the oil with some thyme and rosemary which gave the dish great flavor. Both the herbs were used in the Apple Pork Chops so they complimented each other really well. We drank a fabulous Napa Valley Cabernet with the meal and called it a night!

• 1 pound fingerling potatoes
• 2 tablespoons olive oil
• 3 large garlic cloves (do not peel)
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• Salt to taste
• Freshly ground pepper

Boil the potatoes till tender. Slice each potato in half, length-wise.
In a 12-inch non-stick pan, heat the olive oil for a minute. Reduce the heat to medium add garlic and the herbs. Saute for a minute and add the potatoes cut side down in one layer. Cook the potatoes with the cut side down for at least 5 minutes, or till golden brown. Turn the potatoes to skin side down and cook for another 5 minutes, or till golden brown. Add salt and pepper and serve.